This Red Pepper Gouda Soup is one of my favorite recipes to meal prep for lunches in the Winter. A nice, warm, cozy soup. The hands on time on this recipe is extremely low but the results are restaurant-worthy. I prefer mine topped with a bit of hot sauce; however, it is just fine without it.
This is one of those dishes where my Yedi 9-in-1 Cooker really makes things easy. It can all be done in one pot! Sauté the onions in the Yedi, then add all but the cheese and heavy cream. Cook for 2 hours, blend it all together, stir in the cheese to melt, add the heavy cream and DONE! Only one pot to wash and you are all set. I usually put this in wide-mouth mason jars for easy transit to work. These reusable lids keep it especially easy.
Ingredients in Red Pepper & Gouda Soup:
- Fire Roasted Tomatoes- I used these
- Roasted Red Bell Peppers
- Chicken Broth-You can easily substitute vegetable broth if that is your preference
- Tomato Paste
- Dried Basil
- Kosher Salt
- Dried Basil
- Freshly Cracked Black Pepper
- Onion-yellow, white or sweet onion will all work just fine in this dish
- Garlic Powder
- Butter-I used plant based butter, but whatever is your favorite type will work just fine
- Smoked Gouda Cheese
- Heavy Cream-If you prefer you can substitute half and half
What to serve with Red Pepper Gouda Soup?
Red pepper gouda soup is a rich and flavorful soup that pairs well with a variety of side dishes. Here are some ideas:
- Crusty bread or breadsticks: Serve some crusty bread or breadsticks alongside the soup to dip and soak up the flavorful broth.
- Salad: A light and refreshing salad, such as a mixed green salad with vinaigrette or a cucumber and tomato salad, can provide a nice contrast to the hearty soup.
- Grilled cheese sandwich: A classic grilled cheese sandwich made with Gouda cheese or another mild cheese can be a delicious and comforting accompaniment to the soup.
- Roasted vegetables: Roasted vegetables, such as Brussels sprouts, carrots, or sweet potatoes, can add some texture and nutrition to the meal.
- Charcuterie board: If you’re looking for something more substantial, consider serving a charcuterie board with a variety of meats, cheeses, crackers, and fruit.
Ultimately, the best side dish for red pepper gouda soup will depend on your personal tastes and preferences, as well as the occasion and time of day.
Slow Cooker Red Pepper Gouda Soup
- 29oz fire roasted tomatoes
- 12oz roasted red peppers
- 3c chicken broth
- 2T tomato paste
- 2t dried basil
- 1.5t kosher salt
- 1t dried oregano
- .5t black pepper
- 1 medium onion, diced
- 3/4t garlic powder
- 3T butter
- 8oz smoked gouda, shredded
- 1/2c heavy cream
- Set your Yedi 9-in-1 cooker to sauté. Melt the butter. Add the onions and garlic powder and sauté for approximately 10 minutes, or until the onions are lightly browned. (if you do not have a multi-function cooker, you can sauté the onions in a skillet)
- Set the Yedi to slow-cook on low. Add the tomatoes, red peppers, chicken broth, and seasonings. (If you have cooked the onions separately, also add them at this time). Set for 4 hours on low slow-cook.
- After 4 hours have passed, puree using an immersion blender. Add the cheese and stir until melted. Stir in the heavy cream. Serve warm topped, optionally, with hot sauce, fresh parmesan or croutons.